I am so happy! I found the perfect recipe for gingerbread cookies – but not the ones crunchy and firm…these cookies are totally soft and chewy.
I would like to thank Susan from Diamonds for Dessert for this great recipe!
I made them yesterday after work, and did not have much time for decorations, so I decided to sprinkle them with white chocolate, which turned out to be a great finish to the honey-cinnamon taste of the cookies.
Don’t hesitate and bake a batch of these… I promise you will not regret it!
Keep the holidays spirit, I am definitely sticking in December this year, I love the holidays euphoria, all the baking of delicious things. I plan on doing other Chistmasyy recipes, so stay tuned.
Adapted from: http://www.diamondsfordessert.
350 grams (12 oz) flour
100 grams (3.5 oz) dark brown sugar
3/4 tea spoon baking soda
1/2 tea spoon salt
1 table spoon ground cinnamon
1 table ground ginger
1/2 tea spoon ground cloves
150 (5 oz) grams butter,slightly softened
3/4 cup honey
2 table spoon milk
In a large bowl combine all of the dry ingredients: flour, baking soda, salt, cinnamon, ginger, and cloves. Add the brown sugar.
In another bowl, mix together the honey and milk till evenly combined.
Cut up your butter into small pieces and sprinkle them over your flour mixture. Using your fingers (or your food processor, like I did), mix the butter into dough.
Then add the honey mixture (part by part if you have to) and mix well to combine.
Gather the dough into a ball. Place it between two sheets of plastic wrap and roll it to a 5-6 mm. thickness. The thicker the cookies, the softer and chewer the are.
I did not roll and refrigerate my dough as Susan did, but make a ball of it and refrigerate it like that. I rolled it after I took it out of the refrigerator.
Once the dough is firm, remove it from the fridge.
Preheat the oven to 180 C (350°F) and line your baking tray with parchment paper.
Take the dough, peel off the sheets of plastic wrap and begin cutting out your cookies with your cookie cutters.
Bake the cookies for 8-11 minutes.
Let the cookies cool on the tray for a few minutes, then let them finish cooling on a wire rack.
When the cookies are totally cool, you are free to decorate them however you want – with fondant, sugar icing or chocolate.